Want+Fries+Content+Analysis

=Board Game Content Analysis=

Want Fries With That?
Players throw the dice to move along spaces on a board that resembles the floor plan of a kitchen, front line and dinning area. Each space is color coded with image to indicate which card deck a player pulls from (inspector, yellow or blue challenge, player's choice), or a consequence is directly indicated on the space. Inspector cards inform the player what the inspector found which is either a violation or a good result. Good results are awarded to move forward a number of spaces. Violations force the player back a few spaces. Players learn inspection issues with these cards. Challenge question cards are quiz type questions which are either multiple choice or single answer questions -- "what do you do, "how many times," "is it okay to.." Correct answers are awarded with move ahead spaces. Wrong answers lose a few spaces. Player's choice squares allow the player to choose from either challenge question deck or give an inspector card to another player. The smallest unit of information || cooling,heating temperatures hygiene - proper hand washing food danger zone cross-contamination sources cooking, cooling times || Yellow challenge question cards || Categories of things with a common name and critical attributes || Different food safety handling issues such as time&temp; hygiene, sanitation, cleaning up spills etc, occur in different parts of restuarant. Board of Health Inspection Issues - violation/citation || Regions on board: kitchen, front line, dining area, bathroom, and environmental hazard spaces. || If-Then relationships between concepts || Food workers need to know and practice safe food handling to prevent cross contamimation and foodborne illness. If they don't know and practice them, they fail health department inspections. Critical violations could result in the store being shut down. || Inspector Cards describe what health inspectors look for and the consequences of violations. || Step by step actions in a series || Safe methods for thawing food, maintaining food temperatures, proper food storage in freezer or refrigerator or pantry. How to clean-up spills, sanitize equipment, wash hands, dishes, utensils, and clean and sanitize pots. || Blue challenge question cards present questions and scenarios regarding safe food handling procedures. || Natural or routine sequences of events || Path on board...player that moves through path to Finish space wins game || Player rolls dice and must answer question correctly to move ahead. Incorrect answer moves them back spaces. Environmental hazards results in consequence to player. || Unpredictable happenings || Accidents/spills occur; equipment fails- (thermometer,refrigerator); employee sick/hurt so another employee must take on new responsibility without sufficient training/knowledge and must learn on the job. || Roll dice and land on space Two levels of challenge question cards Inspector cards Land on player's choice square and choose easy or hard quesiton representing low or high risk consequences or rewards. Player may choose to present a potential violation to another player in attempt to influence the game. Land on environment hazard square. || The backdrop for all the content || Kitchen, front line (food service area), dining area and restrooms in a fast food restaurant or cafeteria. Board of Health can inspect at any time to check/test that safe food handling standards are being met. || Game board is restaurant floor plan; environment hazard spaces linked to specific restaurant areas; inspector cards present results of tests || The roles or points of view from which people look at and interact with this content || food service workers/employees || Game tokens represent employees ||
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